Rocky Road Brownies

If you're a fan of the classic Rocky Road ice cream flavor, you're going to love these Rocky Road Brownies! They have all the delicious components of the beloved ice cream – chocolate, marshmallows, and almonds – in a rich, fudgy brownie. 

What makes these brownies so irresistible is the combination of textures and flavors. The dense, chocolate brownie base is topped with a layer of gooey marshmallows, melted chocolate chips, and crunchy almonds for the perfect mix of textures and flavors in every bite. It's like having a scoop of Rocky Road ice cream in brownie form!

I've been making these Rocky Road Brownies for years, and they never fail to impress. They've become a go-to dessert in my household, and for a good reason – they're incredibly easy to make and always hit the spot. Trust me, once you try these brownies, you'll be hooked!

One of the things I love most about this recipe is how versatile it is. You can easily customize the toppings to suit your preferences or to use up ingredients you have on hand. Sometimes, I'll swap out the almonds for pecans or peanuts, or I'll add a sprinkle of shredded coconut for a fun twist. 

These brownies are perfect for sharing with friends and family, and they always receive rave reviews. I often bring a batch to potlucks or parties, and they're always the first dessert to disappear. People can't resist the tempting combination of chocolate, marshmallows, and nuts, and I can't blame them – these brownies are just irresistible!

There is nothing like enjoying a pan of hot homemade brownies fresh from the oven!

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Eggs: Room temperature eggs will mix more easily into the batter, creating a smoother texture.
• Brown sugar: Using brown sugar instead of granulated sugar adds a slight molasses flavor to the brownies.
• Vanilla extract: A touch of vanilla enhances the flavor of the brownies.
• Butter: Melted butter helps create a dense, fudgy texture and adds richness to the rocky road brownies.
• Flour: All-purpose flour provides structure to the brownies.
• Cocoa: Using high-quality cocoa powder is key to achieving a rich, chocolatey flavor in the brownie base.
• Chocolate chips: Semi-sweet chocolate chips are used in both the brownie batter and the topping for added chocolate flavor and texture.
• Mini marshmallows: Using mini marshmallows creates a gooey, melt-in-your-mouth topping.
• Almonds: Slivered or sliced almonds add a crunch and a nutty flavor to the Rocky Road topping.

How To Make Rocky Road Brownies

Begin by preheating your oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper. This will ensure your brownies don't stick and are easy to remove once baked.

In a large mixing bowl, whisk together the eggs, brown sugar, and vanilla extract until well combined and smooth. This will create a base for your brownie batter and help incorporate air into the mixture.

Slowly pour in the melted butter, whisking continuously to ensure it's evenly distributed and emulsified with the egg mixture.

Sift the flour and cocoa powder into the bowl with the wet ingredients. Gently whisk the dry ingredients into the batter until just combined, being careful not to overmix, which can lead to tough brownies.

Pour the batter into the prepared baking pan, using a spatula to spread it evenly into the corners and create a smooth surface.

Place the pan in the center of the preheated oven and bake for 25 minutes. The brownies should be just set and still slightly gooey in the center.

Remove the brownies from the oven and immediately sprinkle the mini marshmallows, chocolate chips, and slivered almonds evenly over the top. Make sure to cover the entire surface for the best results.

Switch your oven to the broil setting and return the pan to the oven. Broil the brownies for 2-3 minutes, keeping a close eye on them to make sure the marshmallows don't burn. They should be golden brown and slightly puffed when done.

Remove the pan from the oven and let the brownies cool for a few minutes before slicing and serving. For the best results, slice the brownies while the marshmallows are still soft and gooey.

Substitutions and Variations

• Leave out the nuts. If you’re not a fan of nuts, omit the almonds or replace them with an equal amount of crunchy candy like heath bar pieces or M&M’s.
• Add peanut butter. If you’re a peanut fan, swirl 1/2 cup of melted peanut butter into the brownie batter before baking for a delicious peanut butter and chocolate combination.
• Add a caramel swirl. Drizzle 1/2 cup of melted caramel sauce over the brownie batter before baking, then use a knife to swirl it into the batter for a caramel-infused rocky road brownie.

Can I use regular marshmallows instead of mini marshmallows?

You can use regular marshmallows, but I highly recommend mini marshmallows because they melt more evenly and create a more cohesive topping. If using regular marshmallows, cut them into smaller pieces before sprinkling them over the brownies.

Can I double this recipe?

Yes, you can easily double the recipe to make a larger batch of brownies. Use a 9x13 inch baking pan and increase the baking time by 5-10 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Make-Ahead, Storing and Freezing

Make Ahead: You can prepare the brownie batter up to a day in advance. Simply cover the bowl with plastic wrap and store it in the refrigerator until you're ready to bake. When you're ready, let the batter come to room temperature, then pour it into the prepared pan and continue with the recipe as directed.

Store: Store leftover Rocky Road Brownies in an airtight container at room temperature for up to 3 days. If you prefer a firmer texture, you can store them in the refrigerator for up to 5 days.

Freeze: These brownies freeze well for up to 2 months. Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. To thaw, just take however many brownies you want out of the freezer and let them come to room temperature before serving.

Recipe Tips

• For a more intense chocolate flavor, use dark cocoa powder.
• Be careful not to overbake the brownies, as they will continue to set as they cool. Slightly underbaking them will result in a fudgier texture.
• If you prefer a firmer marshmallow topping, let the brownies cool completely before slicing. For a gooey texture, slice while still warm.
• For a neater presentation, use a sharp knife dipped in hot water and wiped clean between each cut.

Brownies are perfect for any time of the year. Try my delicious Caramel Brownies, Cookies and Cream Brownies, or this fudgy Skillet Brownie.

Rocky Road ice cream lovers are going to flip for this Rocky Road Brownies recipe! From the fudgy brownie to the gooey marshmallow topping and the crunchy almonds, these brownies are over-the-top delicious and so easy to make!